2-Remove from heat and add vanilla essence and tender coconut chunks. Cool it completely before pouring in the pudding molds. Cover it with cling film and refrigerate till fully set.

3-Heat pan and add Brown sugar to make caramel. Add pinch of salt and fold Pineapple slice in this and grill on low heat till light brown.

NOTE-To serve, carefully pass a knife through the edges of the mold, and place the mold in warm water for few minutes and then invert on to the serving plate, garnish it with caramelized pineapple slices and mint leaves.